Homemade Cheese Spätzle
Ingredients
- 500 gWheat flour
- 5 pcEgg
- 100 mlWhole milk
- 1 pinchGray sea salt
- 1 pinchNutmeg
- 50 gUnsalted butter
- 2 pcOnion (sliced)
- 150 gEmmental cheese (grated)
Method
Irregular egg noodles, browned in nut-butter and coated in melted cheese. Caramelized onions add a crunch to the soft yet firm dough.
- 1
In a mixing bowl, combine flour, eggs, milk, salt, and nutmeg. Beat vigorously with a wooden spoon until the dough snaps and air bubbles appear. It must be elastic.
- 2
Bring a large pot of salted water to a boil. Drop small pieces of dough into the water using a board or a large-hole colander. When they float to the surface like corks, they are cooked.
- 3
Remove the pasta with a slotted spoon and immediately plunge into cold water to stop the cooking. Drain thoroughly to prevent them from sticking too much.
- 4
In a pan, melt the butter. Add sliced onions and let them brown until golden and crispy. Add the spätzle and sauté them until they take on a light color.
- 5
Lower the heat, sprinkle with grated emmental. Mix gently until the cheese is completely melted, stringy, and coats every piece of pasta.
Frequently asked questions
How do you get this dish right?
- The dough is ready when it makes a slapping sound against the bowl.
- Don't cook too many spätzle at once to prevent them from clumping in the water.
- Use a well-aged emmental for more character.
How long does this dish keep?
Keep for 3 days in the fridge in an airtight container. Reheat in a pan with a knob of butter.
